Bioactive Compounds in Foods, Beverages, and By-Products and Their Functional Potential
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 28 December 2025 | Viewed by 581
Special Issue Editors
Interests: food science and technology; chemistry nutrition and dietetics; biochemistry and molecular; biology agriculture
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food sustainability; food quality control; food packaging; biopolymers
Special Issues, Collections and Topics in MDPI journals
Interests: food science; food biochemistry; functional food; functional protein and peptides; bioactive peptides; seed-derived peptide bioactivity
Special Issues, Collections and Topics in MDPI journals
Interests: food recycling; plant enzyme inhibitors; protein structure and function; recombinant proteins; seed germination; seed storage proteins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive compounds exert several beneficial properties for human health, such as reducing the risk of developing chronic diseases, e.g., cancer, neurodegenerative diseases, and cardiovascular diseases, and modulating immune responses, age-related diseases, and anti-microbial agents.
To achieve this, they need to be identified, their concentration determined, and these effects investigated. Furthermore, by-products of food processing have also been studied as alternative sources of nutrients and bioactive compounds.
Establishing the chemical composition of raw material is critical to determining its nutritional value and identifying potential nutraceutical molecules with health‐promoting effects.
This Special Issue aims to expand the knowledge on bioactive compounds in foods, beverages, and by-products and their functional potential.
We welcome the submission of original research manuscripts and reviews that explore conventional and analytical techniques, including spectroscopy, chromatography, and mass spectrometry, to provide valuable information about bioactive molecules, nutritional composition, potential contaminants, and allergens in foods, beverages, and by-products.
Prof. Dr. Maria Beatriz Prior Pinto Oliveira
Dr. Carolina De Souza
Dr. Ederlan S. Ferreira
Prof. Dr. Alessio Scarafoni
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- bioactive compounds in foods, beverages, and/or food by-products
- unconventional raw materials as a source of bioactive compounds
- bioactive compounds in human health and diseases
- bioactive compounds: focus on its mechanism of action
- bioavailability of the bioactive compounds
- studies (in silico, in vitro, vivo, and clinical) with a focus on bioactive potential
- analytical techniques to identify bioactive compounds
- trends and advances in bioactive compounds analysis
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